Week of October 28, 2024 - Small World Seafood Update

Hello everybody!!

You wanna know a funny thing? In the seafood business, the week of Halloween has historically been a slow week. I never understood it, honestly. But because of this assumed belief, many fishers do not go out fishing thereby limiting the selection available for the week. And that, my friends, may really be the cause of a poor week of seafood in the markets. No fish to sell? No money to make. Poor week. Just weird...(my alternatively secret theory that I never tell anyone is that I think the fishers may just want to be home with their kids and trick or treat. Who would want to miss that for work? Shhhh...don't tell anyone..)

Well, almost no fish. The weather has been gorgeous out on the waters especially up north. And guess what? there is a nice haul of more beautiful fresh bigeye tuna coming our way!!!! Deep red and melt in your mouth goodness! Sushi grade, of course, and just great stuff! makes the best poke bowls, nigiri or hand rolls..yay!!!

Also, more good news on the slow week thing in the markets that really works for all of us. When the markets are slow, the prices go down. So, first of all, fresh Jumbo lump crab meat has just dropped in cost and we take the price down to you!!! Another yay!! From $38 per pound down to $32 per pound!! Win, baby, win!!

But that's not all. Those gorgeous Martha's Vineyard bay scallops have also dropped in price! So, instead of $30 for a half pound of blast frozen gems, they will be $25 for a half of as pound!! Goooooooolllll!!!

And while we are having fun, why not add some frozen hamachi kama, or collars, to the mix! I think these may be one of my favorite new things this year. So easy to roast up in the oven. Salt and pepper, olive oil, 450F oven, 12 minutes, broil for 5. eat away!!! So many of you who have tried it for the first time came back to us beaming about them. There are truly delish...

Yes on sushi grade Faroe Island salmon. Yes on sushi grade Hokkaido scallops. We have more branzini butterflied. Oh, and with the halibut and tuna from weeks past, Matt from Settantatre Pasta made some tuna/halibut meatballs (fish is a meat, people) with arrabiata sauce. Good stuff...

And for something new this week, I got a call last week from someone up in Maine who owns oyster farms. Really boutique and small moms & pops. I love dealing with smaller businesses trying to make a way for themselves. So, this week, we will be trying an oyster south of the Canadian border for a change. We will be getting Pine Points from the Nonesuch River and super excited! Averaging about 3 inches in size so a touch bigger than the PEIs we normally get. Hope you guys like them...

Littleneck clams are the shellfish of the week. These would go great with some fresh organic spinach linguini from Settantatre !!.... We have bacon and lonsa and smoked fish...So many good things...

I know, I know..Lots of words...

Anyway, as usual, I have to thank all of you guys for being in our lives. What an incredible community we live in...

Robert Amar

Small World Seafood

Owner